page_title: Aavakaaya
section_title: Varieties
hierarchical_section_title: Aavakaaya / Varieties
caption_attribution_description: తెలుగు: మామిడికాయ కోరు పచ్చడి
context_page_description: Aavakaaya a variety of Indian pickle popular in South India with its origin in Andhra Pradesh. The main ingredients are mangoes, aavapindi and a combination of other spices used for pickling. South Indians are known to have a deep attachment to these spicy pickles. A wide variety of pickles are available in these regions, using mango as their prime ingredient. Besides being made at home, the pickles are available commercially and are exported to the United States, Europe, Japan and many other countries.
context_section_description: Aavakaaya is very popular in South India, especially in the states of Andhra Pradesh and Telangana.
  There is a wide variety of mango pickles, these include:
  Aavakaaya (The default one made with powdered mustard seed)
  Allam Aavakaaya (A spicy variety including ginger-garlic paste)
  Bellam Aavakaaya (A sweet variant of Avakaya made with jaggery)
  Dosa Aavakaya (Mango replaced with a type of dosakaya) (cucumber)
  Maagaya (Made with green, peeled, unstoned mango)
  Menthi aavakaaya or Menthikaaya (Includes fenugreek)
  Nuvvulu aavakaaya (Includes sesame)
  Paccha Aavakaya (Aavakaya with yellow chillies rather than red ones which are usually used.)
  Pulihora Aavakaaya (Aavakaaya with taalimpu (Telugu), called Chaunk in Hindi)
  Senagala Aavakaaya (Aavakaaya with the addition of chickpeas or Bengal gram or chana)
  Thokku Maagaya (Maagaya with the mango peel included)
  Thurum Maagaya (Maagaya made with grated mango)
  Uduku Maagaya (Maagaya with boiled rather than raw mango)
  Usiri Aavakaya (Mango replaced with gooseberry)
  Vellulli Aavakaaya (Aavakaaya with addition of garlic)
  Yendu aavakaaya (Aavakaaya with pickled, dried mango cubes mildly sweetened with jaggery)
  Kobbari aavakaya (aavakaya made with coconut flavor)
caption: Mango grated Pieces Pickle
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